The following information is obtained from the Clinton County Health Department and is compiled from inspection reports.
Violations are either critical or non-critical. Critical violations are more likely to contribute to food contamination, illness or an environmental health hazard, including inadequate cooking of food items or poor personal hygiene.
For a more detailed description of critical and non-critical violations, or to file a public health or food safety complaint about a restaurant, contact the Clinton County Health Department by calling 937-382-7221.
• Wilmington College Dining Hall, Pyle Center, Wilmington. Aug. 25.
Critical: Stir fry with shrimp in pass-thru warmer was 130°F. All TCS (time-temperature-controlled foods) must be held hot at 135°F or above. Stir fry was removed to be reheated. Thank you. Parfait in Continental 1-door cooler was 51.5°F. Sausage gravy on pizza prep cooler 103°F. Scrambled eggs on pizza prep cooler 109°F. Parfait on salad bar 48°F. Cottage cheese on salad bar 48°F. Sliced tomatoes on salad bar 42°F. All TCS foods must be kept cold at 41°F or below to help reduce bacterial growth. In the breakfast-only cooler: cheese sticks, mushrooms, peppers, cheese, tomatoes, sausage and french toast dip (?) were not dated. French toast dip in breakfast cooler not properly labeled to identify product. In walk-in cooler, barbecue dated for use by Aug. 17. Squeeze bottles of product not labeled or dated in walk-in cooler. In walk-in freezer, large plastic container not labeled with product name. Pizza station: butter (?), chicken sauce; ranch (?) — none of these items dated or labeled. All foods must be properly labeled for ease of identification. All foods must be labeled for use within 7 days. Waffle mix is being held for time instead of temperature. Manager said mix is held for 4 hours, then discarded. Product is not dated or timed in dispenser. All foods that are being held for time instead of temperature must be dated and timed.
There were gnats in the facility. All facilities must be maintained free from insects/pests. Please contact pest control operator.
On self-serve area: Bread, bagels, English muffins individually wrapped for self-service but have no ingredients on product with label display. Self-service cereal is not labeled with ingredients/allergens. Bowls and plates at the pizza station were dirty with sticker residue and with chocolate milk on bowls stacked in clean for-use. All food contact surfaces must be properly washed, rinsed and sanitized and kept in manner to properly protect them from contamination.
No irreversible thermometer available to check temperature of final rinse water. Rinse temperature of mechanical warewash machine was reading 210°F. Sanitizer water should be 180°F; anything over 200°F there is not enough contact time with the hot water to properly sanitize dishes. Above 200°F, water is evaporating too quickly to properly sanitize dishes.
Prep sink in bakery area was removed to re-do flooring. When restored, prep sink was not properly air gapped? All prep sinks must be plumbed to have 2 inches of air gap to prevent any possible contamination. Prep sink in prep area is leaking. (Bucket underneath to catch water.) In janitor’s closet, the wall behind the sink and floor around sink has hole and coming apart. In dry storage room, there are missing ceiling tiles. In dry storage, the back wall has water damage and paint is coming off. Pipe at top of wall in dry storage has leaked/damaged wall/shelving in dry storage.
Non-critical: Employee beverages on prep counter in kitchen with no lid. Pizza prep cooler doesn’t have thermometer inside of unit to measure temperatures. Kitchen staff with beards not wearing hair restraints. There were towels lying in the cooking area of the kitchen. All towels must be used for wiping purposes only and then stored in sanitizer solution when not in use. Ice build-up around door/entrance into walk-in freezer. Continental 1-door cooler: Dial temperature 58°F; my thermometer reading 62-67°F. 2-door Continental cooler: Plate on unit says “freezer.” Was told unit was converted from freezer to cooler (?). What company performed this conversion? New spec sheet for unit? Temperature on dial says 55°F; my thermometer says 59°F. All equipment must be used as designed. If equipment has been altered, what company, new specs and certifications that it is approved to work in new capacity?
Follow-up: Approx. Sept. 11.
• Wilmington College AVI Sips, 256 College St., Wilmington, Aug. 25.
Critical: When I arrived, facility was completely open with no attendant. I was able to walk behind counter, open cooler, look at food. When attendant arrived, she washed hands and started taking orders. When asked about facility being open, she said she was just supposed to leave it open while on break. Employee not able to [answer] questions. Every facility must have someone present while facility is open. Employees must be able to answer all questions regarding the retail food establishment. In the reach-in cooler, sausage patties and egg patties were not labeled or dated. All food must be properly labeled and dated for use within 7 days. Facility was not closed or restricted while there was no attendant. Consumers could walk in facility and do anything. All foods must be properly protected from any possible contamination.
Non-critical: Certificates available but none of those people work in the facility. Each facility must have at least one employee who is certified in food safety. Employee who showed up had hair in hair clip but was not wearing hair restraint.
Follow-up: Approx. Sept. 22.